Dice the Roma tomatoes and place them in a large mixing bowl. Let them sit at room temperature for the best flavor.
Add basil, minced garlic, olive oil, salt, and black pepper to the tomatoes. Stir gently until everything is evenly coated.
Let the tomato mixture marinate for about 30 minutes so the flavors blend together without becoming watery.
Slice the baguette diagonally into 1/2-inch thick pieces and place them on a parchment-lined baking sheet.
Brush both sides of the bread lightly with garlic-infused olive oil. Bake at 350°F for 10 minutes until the bread feels dry and lightly crisp.
Sprinkle parmesan cheese over the bread slices. Broil for 1 to 2 minutes until the tops are golden brown and slightly crisp around the edges.
Rub the warm toasted bread lightly with the halved garlic clove for a softer garlic flavor without harsh bites.
Use a slotted spoon to spoon the tomato mixture onto the toasted bread. This helps prevent soggy bruschetta.
Finish with a light drizzle of balsamic glaze and serve immediately while the bread is still crisp.
